Vietnamese Chicken Sandwich (Banh Mi)

Despite the exotic name of this sandwich, you can get all the ingredients right at the supermarket. Liverwurst stands in for the traditional pork-pâté fillingthe meatiness works beautifully with the sharp-flavored vegetables and fresh cilantro.

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Recent Review

A good base recipe - I ended up sauteeing the chicken and onions (and a little garlic) with the oil, and combining that with the soy & fish sauces, instead of putting them on the bread. Used Braunswieger instead of regular liverwurst, because that's what was cheap/available, but it ended up adding the perfect pork-y, organ-meat-y flavor. The pickled carrots and daikon are my absolute favorite part of Banh Mi. If you want to make the real deal, check out the Do Chua recipe on the Vietworldkitchen blog.... (it's still super easy, but needs at least an hour to sit)